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Todd English's Chicken Veloute Supreme Soup

Todd English's Chicken Veloute Supreme Soup recipe
photo by:kraft
I want to kiss you right now, this is so good. Trust the recipe and all will be well, even if it doesn't seem like it will work early on. Wonderful!
posted by
cknoettg
on 4/8/2013
time
prep:
10 min
total:
40 min
servings
total:
4 servings
Todd English

What You Need

2
Tbsp.  butter
4
cups  fresh mushrooms, sliced
1/2
cup  flour
2
cans  (14.5 oz. each) chicken broth
1/2
lb.  boneless skinless chicken breasts
1
tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2
Tbsp.  fresh rosemary, chopped
1/8
tsp.  each salt and pepper
3
slices  bacon, cooked, crumbled (optional)

Make It

MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside.

ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper.

SERVE topped with bacon, if desired.

from HSN's Celebrity Chef Todd English
K:60032v0:123693
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